The sauce on these slow cooker Delta shrimp is absolutely incredible. It’s another example of how simple Cajun-inspired ingredients can produce a fantastic dish. Although I used large Louisiana shrimp, you can easily substitute sliced Andouille sausage or chopped chicken pieces. But shrimp are where it’s at in this dish. I can eat a crazy big mess of this.
Canned Tomatoes Work In A Pinch
The original recipe for slow cooker Delta shrimp called for fresh, diced tomatoes, which are definitely not in season here right now. So I substituted the next-best-thing: canned fire-roasted diced tomatoes. They add much more flavor to the sauce than just ‘regular ole’ tomatoes. I recommend substituting fire-roasted tomatoes into any dish that calls for tomatoes if you can’t find fresh.
Naked Celery
It doesn’t matter quite as much in a long, slow-cooked dish like this, but I really recommend always giving your celery a quick shave before cutting it up and adding it. Unless you’ve got really great celery (which we don’t… ever!), there’s almost always a tough outer skin on celery. If you eat it fresh you’ll notice it. And you might notice it cooked, too. So just run a peeler down it real quick. You don’t have to spend hours at it. Just get some of that toughness off.
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You can use a sugar sugar substitute instead of the real stuff if you want.
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Shrimpy Shrimp
If you use smaller shrimp you’ll want to cut the cooking time back a bit. But, the more time the shrimp spend in the delicious broth the more fantastic they’ll taste, so don’t go too small. This isn’t the time to dig out the salad shrimp!
Oh, and go tail-off on your shrimp. Unless you really want the tails on. That’s up to you. I approached this as a fork-and-knife meal. But you can serve it as a pick-um-up and eat-um dish instead!
Also try my slow cooker Delta sausage.
Slow Cooker Delta Shrimp
Equipment
Ingredients
- 2 tablespoons unsalted butter
- 2 sweet onions chopped
- 1 cup celery chopped
- 1 tablespoon all-purpose flour
- 1 teaspoon kosher salt
- 1 cup water
- 14 ½ ounces diced tomatoes fire-roasted
- 1 green bell chopped
- 2 tablespoons chili powder
- 1 teaspoon sugar
- 1 pound shrimp medium-sized, peeled, deveined
- rice cooked, for serving
Instructions
- Melt butter in a large sauce pan over medium-high heat.
- Add the onion and celery and cook until starting to soften.
- Stir in the flour and allow to thicken.
- Slowly add the water and stir.
- Pour mixture into a slow cooker set to low.
- Add the remaining ingredients except for the shrimp.
- Stir and cook for 3 1/2 hours. If the sauce gets too thick add a bit more water and stir.
- Add the shrimp and cook 30 more minutes.
- Serve over hot cooked rice.
Notes
Nutrition
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